Hibiscus tea is a herbal tea made as an infusion from crimson or deep magenta-colored calyces (sepals) of the roselle (Hibiscus sabdariffa) flower. It is consumed both hot and cold. It has a tart, cranberry-like flavor. Consumption Africa The roselle hibiscus used to make the tea likely originated in Africa. In Africa, hibiscus tea is commonly sold in markets and the dried flowers can be found throughout West and East Africa. Variations on the drink are popular in West Africa and parts of Central Africa. In Senegal, bissap is known as the "national drink of Senegal". Hibiscus tea is often flavored with mint or ginger in West Africa. In Ghana it is known as "sobolo", and "zobo" in Nigeria. Karkadé is served hot or chilled with ice. It is consumed in some parts of North Africa, especially in Egypt and Sudan. In Egypt and Sudan, wedding celebrations are traditionally toasted with a glass of hibiscus tea. On a typical street in central Cairo, many vendors and open-air cafés sell the drink. In Sudan, people use hibiscus tea, or karkadé, in folk medicine to treat many health conditions. Pharmaceutical researchers who have studied specimens from Sudan have suggested that its efficacy may relate to its anthocynanins, chemicals that can boost immune responses and combat inflammation, diabetes, cancer, and viral infections. Americas Agua de flor de Jamaica, also called agua de Jamaica and rosa de Jamaica, is popular in Mexico, Central America, and parts of South America and the Caribbean. It is one of several common aguas frescas, which are inexpensive beverages typically made from fresh juices or extracts. Jamaica and other aguas frescas are commonly found in taquerias or other Mexican restaurants. It is usually prepared by steeping the calyces, in boiling water, straining the mixture, pressing the calyces (to squeeze all the juice out), adding sugar, and stirring. It is served chilled, and in Jamaica, this drink is a tradition at Christmas, served with fruitcake or sweet potato pudding. In Panama, both the flowers and the drink are called saril (a derivative of the English word sorrel). It is prepared by picking and boiling the calyces with chopped ginger, sugar, clove, cinnamon, and nutmeg. It is traditionally drunk around Christmas and Chinese New Year, diverging from Mexico and Central America and much more in line with the Caribbean, due to the strong West Indian influence in Panamanian culture especially in